Pork Sausage and Parmesan Polenta

With Fennel, Bell Pepper, and Tomato Sauté

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

Indulge in the flavors of Italy with this gourmet, restaurant-ready meal. Silky corn polenta is whipped with butter and sharp, shaved Parmesan cheese and served alongside smoky pork sausages and a sauté of fennel, bell peppers, tomatoes, onion, and garlic. Light some candles, put on your favorite music, and summon your loved ones - you're going to want to enjoy this while kicking back.

In Your Box (serves 2)

  • 1 Fennel Bulb
  • 1 Yellow Bell Pepper
  • 1 Yellow Onion
  • 2 Garlic Cloves
  • 2 Parsley Sprigs
  • 4 oz. Cherry Tomatoes
  • 4 Italian Sausage Links
  • 1 cup Quick-Cooking Polenta
  • Info
    2 oz. Grated Parmesan Cheese
  • Info
    0.9 oz. Butter
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pan
  • 1 Small Pot
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat oven to 400 degrees and line a baking sheet with foil or use a non-stick baking sheet. Thoroughly rinse produce and pat dry. Halve fennel bulb and slice halves into ¼" half-rounds. Core and julienne yellow bell pepper (cut into thin strips). Peel and julienne onion. Mince garlic. Stem and coarsely chop parsley. Halve cherry tomatoes. Rinse sausage and pat dry.

  • Step 2 - Cook the Sausage

    Cook the Sausage

    In a medium pan, heat 1 Tbsp. olive oil over medium heat. Once warm, add sausages. Cook 5 minutes per side, or until browned. Save the liquid fat in skillet to sauté vegetables. Transfer sausages to baking sheet and place on top rack of oven to bake for 10 minutes, until blistered and slightly crisp. Minimum internal temperature should be 165 degrees. Remove from oven and tent (cover lightly) with foil to keep warm. Right before serving, slice sausages into 1" thick pieces.

  • Step 3 - Prepare the Polenta

    Prepare the Polenta

    While sausage is in oven, prepare polenta. In a small pot over medium heat, sauté 1 tsp. olive oil and half the garlic until fragrant, about 2 minutes. Add 4 cups water and bring to a boil over high heat. Once boiling, slowly add polenta while constantly whisking to prevent lumps. Reduce heat to low and cook for 5-8 minutes, stirring occasionally. Remove from heat and stir in butter and Parmesan cheese (reserving some for garnish) until fully incorporated. Add a pinch of salt and pepper.

  • Step 4 - Sauté the Vegetables

    Sauté the Vegetables

    Over medium heat, in the same pan used for sausages, sauté the bell pepper, remaining garlic, onion, and fennel in the remaining fat, stirring occasionally for 5 minutes. Once vegetables are softened slightly caramelized, add tomatoes and sauté for another 2 minutes. Remove from heat. Add a pinch of salt and pepper to season .

  • Step 5 - Plate the Dish

    Plate the Dish

    Spoon a serving of polenta on the plate. Place vegetables on top of polenta. Add sausage slices on top of vegetables. Garnish with remaining Parmesan cheese, parsley, and a crack of freshly ground black pepper.